What s added to the outer bread crust? What are the spices that add flavor to steamed buns

The wrapper of the bread is fragrant, because in the process of making it, the flour has the right flavor inside, so when you eat it, you will feel that the bun skin is so fragrant.

Let's first talk about how to make the skin of this bun delicious, if you want this skin to be delicious, we usually ferment once, this needs to be fermented twice, then let's first get about a pound of white flour and about 10 baking powder, put these two things all in the basin and noodles, and then use warm water to start and noodles, here we must remember to use warm water and noodles, so use warm water and noodles, and now the weather is relatively cold, noodles are not easy to ferment, we can put the noodles in hot water, In this way, it is easier to ferment well.

After the first fermentation, we need to carry out the second fermentation, that is, add some white flour and some baking powder to the fermented noodles, and continue to live into dough with warm water after adding them.

Next, let's start to make the stuffing of the buns, first get some vermicelli and soak it in hot water, and then make some radish and wash it to cut it into shredded radish, cook the shredded radish in a hot water pot, after cooking, take out the shredded radish and squeeze out the water in the shredded radish, and then cut the shredded radish into many small dices, remember to make the smaller the better, and then chop the vermicelli as well, and put it on a plate ready to be used for filling after it is done, and then make a pot and add some oil to it, Boil and put some peppercorns in it for a minute, then get the peppercorns out and throw them away, put shredded ginger and garlic and bean paste into it, and after frying the fragrance, you can pour the cut radish and vermicelli into it, add some seasoning to adjust it, this is saved first.

The flavor of the steamed bun skin in the restaurant is usually added with a little sugar and baking powder in the process of making noodles, so the steamed bun skin will be very fragrant.

The buns outside are really fragrant, not as fragrant as they do themselves, they sometimes add a mouthful to you, that spice to eat, it tastes more fragrant, but it is harmful to the body, it is better to make it yourself.

When kneading the dough, you can add some milk to the steamed buns you make, so that they have a nutritious and milky flavor.

Yeast flour fermented flour has a flavor in itself.

The takeaway bun skin will not add anything, if it is not allowed to add additives, he will not add, because there is a food encyclopedia, sue him, he will go out of business, so the skin of his bag should be, ancestral or special plus a little, something else, it must be harmless to the body.

Soak the steamed bun in hot pepper water for about 10 minutes, the purpose is to deflavor the meat and add a bit of peppercorn aroma. Then add salt, sugar, monosodium glutamate, cooking wine, pepper, sesame oil, soy sauce, ginger and shallots to the minced meat and stir well. In the preliminarily completed bun filling, add the chilled pepper water several times, and continue to stir until the pepper water is completely sucked into the meat filling; Then add green onion and ginger to the minced meat and stir well.

Sichuan pepper flavor:

1. Soak the steamed bun meat filling in hot pepper water for about 10 minutes, the purpose is to deflavor the meat and increase the aroma of peppercorns; After that, add salt, sugar, monosodium glutamate, cooking wine, pepper, sesame oil, soy sauce, ginger, shallots to the meat filling and stir well, and the bun filling is preliminarily completed.

2. In the preliminarily finished bun filling, add the chilled pepper water several times and continue to stir until the pepper water is completely sucked into the meat filling; Then add green onions and ginger to the meat filling and stir well, put it in the refrigerator for about an hour after the thickest grip, and take it out, and the steamed buns made of meat filling are fragrant.

Spices and spices to enhance the flavor:

1. The meat must have a peculiar smell buried in the imperial stool, you can soak the meat in water first, and soak it until the water has no color.

2. Put the meat into the pot, the water can be submerged over the meat, and then reduce it to the minimum, control the water temperature not to exceed 30 degrees, until all the debris in the meat comes out, and then take out the meat and wash it.

3. Use cooking wine to get rid of peculiar smells, and in the process of preparing meat filling, you can also use condiments such as green onion and ginger to assist seasonings.

4. After the peculiar smell of the meat filling is removed, add spices, and the meat filling without peculiar smell and fragrance is ready, and then use a blender or knife to chop the meat for later use.

When wrapping the buns, add this spice, and the buns are full of fragrance. Next, I will share the recipe for making this spice for you, and interested friends should come and take a look.

Spice Recipe: Mix 10g of ingredients, 7g of cinnamon, g sand kernels, 4g of licorice, 5g of tangerine peel, 8g of Sichuan pepper, g galangal, g cumin, 4g of white cardamom, 2g of angelica and g cloves and add them to the blender, turn on the grinding function to grind all the spices into powder.

The cloves and angelica in the spices have a very strong taste, and they must be added in accordance with the specified amount, otherwise the spices made will not be delicious, and the amount of this spice should also be controlled, if it is a pound of pork filling, the amount of spices added can not exceed 5 grams.

Step 1: Put 3 grams of yeast and 10 grams of white sugar into 220 grams of warm water and stir until the yeast and white sugar are completely dissolved.

Step 2: Put 500 grams of all-purpose flour into a large basin, pour the stirred yeast water into the flour, and stir while pouring in the yeast water until the flour is stirred into a flocculent shape. Knead into a dough, cover with plastic wrap and ferment to double its original size.

Step 3: Chop 600 grams of pork into minced pieces, add 5 grams of the previous spices, and then add 12ml of dark soy sauce, 10 grams of oil, 10ml of ginger water, 10ml of pepper water, 20 grams of minced chives and an appropriate amount of pepper, chili flour, chicken essence and edible salt, stir the meat filling evenly and put it in the refrigerator to marinate for half an hour.

Step 4: After the dough has risen, take it out and put it on the board, knead the dough again into the shape of long strips, then cut it into the shape of small agents, and roll it out into the bun skin one by one.

Step 5: Take the bun skin, wrap the mixed bun filling into the bun, and finally put the wrapped bun into the cage drawer, put an appropriate amount of water in the steamer, turn on high heat to steam the bun, and the bun will be ready after about 12 to 15 minutes.

The bun skin does not need to be spiced, because the bun skin is extinguished, if you feel that the taste wants him to be like some words, you can add some eggs or fresh milk, which is better.

The bun skin is not made without spices, and the bun filling needs to add some seasonings.

First of all, choose low-gluten noodles, and add baking soda and yeast powder when mixing noodles. The fermentation time should be sufficient, and the dough should not be too forceful, otherwise it will be gluten and not fluffy.

2: Rapid baking powder (yeast) is yeast, such as "Angel" yeast;

4: The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation, the water should not be too hot (no more than 40 degrees), otherwise the yeast will be "scalded" to death and lose "activity", so that the dough will never rise;

5: It is best to add the baking powder water in batches while stirring, so that the dough and water are easy to stir evenly;

6: If you feel very thin and sticky when mixing the dough, don't doubt it, pour in an appropriate amount of corn oil and it won't stick, the dough is too dry, and the steamed buns will be relatively hard;

7: Because the dough is very soft and easy to knead, the dough should be kneaded as smooth as possible for a few minutes);

8: When covering with plastic wrap, if the room has air conditioning, you can put it outdoors (40-45 minutes) if you want to make it quickly, but it is best not to put it in direct sunlight, and wait for the dough to be twice as large;

9: When rolling the bun skin, don't knead it too hard, sprinkle some dry flour to prevent sticking, and roll the small agent into a ball and thin it, thin on the side and thick in the middle;

10: Cover the wrapped buns with plastic wrap and continue to make them for 20-30 minutes, because when rolling the skin, part of the air in the dough is released, and continuing to make the buns more uniform and full;

11: Steamed buns in boiling water and high heat (It seems that some people are steamed in cold water?) ), put wax paper under the bun to prevent sticking (clean gauze is also OK);

12: After wrapping the buns, there should be a gap between the steamed buns and when they are steamed in the pot, because the buns will "become bigger" when they are re-issued and steamed, and if they are placed too close to each other, it is easy to stick to a large ball;

13: Don't remove the lid immediately after steaming, because the bun will shrink from hot to cold in an instant (that is, some people say "deflated"), and it is also possible that the bun skin is not kneaded evenly, and there is air in the skin.

14: Regarding the filling of the bun, you can prepare it according to your preference, you can add some water and baking soda powder (dip a little with chopsticks) to let the meat filling absorb water (but if you are not making soup dumplings, do not add too much water, so as not to make the filling too thin and not easy to wrap), and the steamed bun filling will be juicy and tender.

Try to use old noodles. Add less water.